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Raspberry Poke Cake

(8 reviews)
Raspberry Poke Cake
  • Prep Time 10 min
  • Total Time 3 hr 45 min
  • Servings 12
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Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1
box (4-serving size) Jell-O™ raspberry-flavored gelatin
1
cup boiling water
1/2
cup cold water
1
container (8 oz) frozen whipped topping, thawed (3 cups)
Fresh raspberries, if desired

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan).
  • 2 Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
  • 3 Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
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Tips  

Use any flavor of gelatin that you like for this recipe. Try strawberry gelatin and garnish the cake with strawberries, or experiment with strawberry-banana, strawberry-kiwi or sparkling berry gelatin.

You can also whip your own whipping cream to top this classic recipe. In chilled medium bowl, beat 1 1/2 cups whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until soft peaks form.

Nutrition Information 
No nutrition information available for this recipe
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